Meat Specialty


Red shrimps in carpaccio with emulsion of lime and pomegranade

Foie Gras flavoured with “Marsala” and figs with honey of chestnut flower

Flan of eggplants ‘a la parmigiana’ with provola cheese and crispy waffle


First Courses

“Ravioli” with salty ricotta and eggplant, fillets of tomato and basil

“Tagliatelle paglia e fieno”

Tagliolini from Campofilone with seasonal truffle


Main Courses

“Rose” of veal, ‘a la Sorrentina’

Tournedos of beef with glazed shallot and foie gras

Chateaubriand with sauce Béarnaise (min. per 2 people)

Supreme of Guinea Fowl, with toasted almonds and sauce Perigordine

Carré of lamb with mustard of Dijon and panure au mint

Cut of entrecote of beef with mushrooms champignon and arucola


Mid-course Dishes

Artichokes, Roman style

Seasonal vegetable /or mixed salad

Mixture of grilled / or boiled vegetables

Asparaguses “a la parmigiana”

Eggs of quail with seasonal truffle

Spinaches with pine-seeds and raisin of Corinth

Porcini mushrooms/Ovoli

Our desserts: a sweet goodbye!


Do you want to close with a treat that you will never find anywhere else? Then ask Costantino, one of the room managers, to prepare the espresso zabaglione for you. And under your incredulous eyes you will see a delight come to life.


For lovers of this dessert, our chef Luciano has imagined it in the classic version or presented in a cup of dark chocolate to be savored together with the dessert.

Chocolate souffle

For chocolate lovers, here is the soft soufflé with a warm heart that releases its soft and sweet interior as soon as it is engraved by the fork.

Tartin di Pere

A sweet that manages to amaze, enclosed in a crispy pastry and served with cream ice cream next to it, a balance that comes from contrasts: hot / cold, soft / crispy.
Absolutely to try.

And many other small frivolities of pastry.